Ankimo is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is often served with momiji-oroshi, thinly sliced scallions and ponzu sauce.
Ohmi-gyu is a bit cheaper than a lot of wagyu in Kyoto. But, a lot of Kyoto's best beef restaurants serve Ohmi-gyu. It is might tasty. Glad to hear that you can get it in..
